Kitchen tools and equipment
These type of utensils should always be reported to your teacher
faulty or broken utensils
You should use this when handling hot pans
oven mitts
These should be washed before and after meals or handling food
hands
Never use these again when cutting without washing first
chopping boards and knives
You should always wash these before consuming food
Hands
Keep these back to prevent spills or accidents
pot and pan handles
You should keep these clear of items when on
stove top or burners
What three things do you do when entering the kitchen
apron, cap, wash hands
Letting harmful bacteria spread from raw foods to other foods
cross contamination
Use these when poking a hole in plastic pouches after pulling them out of the microwave
forks or skewers
How can you secure a chopping board in the kitchen to prevent it from slipping?
The method of treating a burn or scald
report to teacher and run under cool water
You should clean these up immediately when they happen
spills
When tasting food you should never do this
double dipping
Use this to keep food warm but never in the microwave
foil
Holds hot food, such as cakes, breads, and cookies while cooling
wire cooling rack
Keep this up and away to prevent personal injury and contamination
hair
These should be washed last separately
knives
Keep these separated at all times
raw and cooked foods
Never use electrical equipment with these defects
frayed cords
Why is it important to always follow teacher instructions in the kitchen?
To be safe and follow correct procedures
These save your toes from hot spills and falling items
enclosed leather shoes
These hard surfaces should be sanitised at the end of each practical lesson
counter tops and sinks
The temperature food poisoning bacteria grow best at
5°C -60°C
This is best kept between -15°C and -23°C
freezer temperature